INGREDIENTS
1 TBSP. butter
1 small onion, chopped
½ lb. sea scallops, rinsed and patted dry
½ lb. medium shrimp, peeled and deveined
½ lb. mushrooms, sliced
½ cup cola soda (not diet soda)
½ cup water
1 TBSP. freshly squeezed lemon juice
1 cup half-and-half
3 TBSP. flour
1 tsp. salt
1 lb. spinach fettuccine, cooked
3 TBSP. Parmesan cheese, shredded
2 TBSP. fresh parsley, chopped
DIRECTIONS
Melt butter in a large skillet over medium heat.
Add onion; cook and stir until translucent.
Stir in scallops, shrimp, mushrooms, soda, water and lemon juice.
Reduce heat to medium low.
Cover; cook 5 minutes, stirring frequently, until scallops and shrimp are tender.
Combine half-and-half, flour and salt in a small bowl; mix well.
Gradually add to seafood mixture over medium-low heat, stirring constantly until thickened.
Divide fettuccine among serving bowls.
Spoon seafood mixture over pasta; garnish with cheese and parsley.
Serves 4 to 6.
